Ravioli and Vegetable Soup Recipe

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Ravioli and Vegetable Soup
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Ingredients:

Directions:

  1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic, and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water, and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 73.86 Kcal (309 kJ)
Calories from fat 36.69 Kcal
% Daily Value*
Total Fat 4.08g 6%
Cholesterol 0.85mg 0%
Sodium 71.66mg 3%
Potassium 188.82mg 4%
Total Carbs 7.97g 3%
Sugars 4.28g 17%
Dietary Fiber 1.62g 6%
Protein 0.94g 2%
Vitamin C 98.2mg 164%
Vitamin A 2.4mg 79%
Iron 40.7mg 226%
Calcium 30.4mg 3%
Amount Per 100 g
Calories 30.84 Kcal (129 kJ)
Calories from fat 15.32 Kcal
% Daily Value*
Total Fat 1.7g 6%
Cholesterol 0.36mg 0%
Sodium 29.92mg 3%
Potassium 78.84mg 4%
Total Carbs 3.33g 3%
Sugars 1.79g 17%
Dietary Fiber 0.68g 6%
Protein 0.39g 2%
Vitamin C 41mg 164%
Vitamin A 1mg 79%
Iron 17mg 226%
Calcium 12.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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